Silverbeet and artichoke heart gratin

A hearty, oven-baked dish that brings together the earthy richness of silverbeet and the delicate, slightly nutty flavor of artichokes. This gratin is the essence of winter comfort—deeply nourishing, satisfying, and brimming with wholesome, seasonal goodness.

Not only is it comforting, it's good for you too—silverbeet (also known as chard) is rich in iron, magnesium, and vitamins A, C, and K, while artichokes offer antioxidants and digestive benefits. Together, they create a dish that’s both indulgent and nutrient-dense—a delicious way to nourish yourself during the colder months.

Ingredients

3 tbsp olive oil

1 large bunch of silverbeet

1/2 cup finely chopped eschallots

2 cloves of garlic finely chopped

50ml white wine

500gm artichoke hearts drained and cut into quarters

100gm grated reggiano parmesan cheese

200ml pure cream

Stale sour dough bread to crumb

Extra grated parmesan for crumb

Salt and pepper

Method

Set the oven to 180 degrees.  Wash silverbeet thoroughly and separate stems from leaves.  Finely slice stems and chop the leaves keeping separate.

Heat half of the olive oil in a deep saute pan and saute the chopped silverbeet leaves until wilted and no liquid remains.  This will vary depending on how irrigated the silverbeet has been.  Set aside.

Heat the remaining half of the olive oil in an oven proof heavy pan and add eschallot, then garlic and saute until translucent.  Add chopped silverbeet stem and saute until soft, add white wine and cook until it is evaporated, then add sauteed silverbeet leaves and salt and pepper.

Finally add the cream to your silverbeet mixture, then the artichoke heart pieces, mix and then stir through the parmesan cheese.  Sprinkle bread crumbs over the top and an extra parmesan over that.  Finish with a drizzle of olive oil over crumbs and place in the oven for 10 minutes.  Let it rest for 10 minutes before serving.